Jamie Oliver Vegan Moussaka

Alright, let’s talk about this, Jamie Oliver Vegan Moussaka. I didn’t plan to love it. I made it on a whim—cold Sunday, no plans, just me, a kitchen that smelled of garlic and oregano, and the kind of hunger that’s more emotional than physical. But something about it.. the soft aubergine, the way the cinnamon sneaks in at the edges of the sauce, the almost-too-rich creamy top layer—it caught me off guard. (inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 20g dried porcini mushrooms
• 2 onions
• 8 garlic cloves (yes, eight, trust me)
• Olive oil
• Half a cinnamon stick
• Big handful of fresh oregano (around 30g)
• 2 tablespoons red wine vinegar
• 2 fat aubergines (about 400g each)
• 1kg potatoes, scrubbed
• 2 tins (400g each) decent plum tomatoes

For the creamy mess on top:

• 200g vegan feta (the sharp, crumbly kind)
• 2 big vegan eggs (like JUST Egg or whatever you’ve got)
• 300ml almond milk, unsweetened
• Whole nutmeg—grate it fresh

How To Make Jamie Oliver Vegan Moussaka

• Soak the porcini mushrooms in 300ml boiling water. Let them sit.
• Slice onions and garlic. Heat olive oil in a large pan. Add cinnamon stick.
• Stir in the onions and garlic. Cook on low until soft and golden, about 20 minutes.
• Add oregano leaves and red wine vinegar. Cover and simmer.
• Meanwhile, slice aubergines lengthwise (1cm thick) and grill until charred.
• Thinly slice potatoes. Add to the pan with mushroom soaking water (reserve mushrooms).
• Crush tomatoes by hand into the pan. Add a tin of water. Stir and simmer 50 minutes.
• Blend reserved mushrooms with half the feta, vegan eggs, almond milk, and grated nutmeg until smooth.
• Preheat oven to 200°C (400°F).
• In a baking dish, layer half the sauce, then aubergines, then creamy topping. Repeat.
• Crumble remaining feta over the top. Cover with foil.
• Bake for 50 minutes. Uncover for the final 15 minutes.
• Let rest 15 minutes before serving.

Why I Love This Recipe

Honestly, I didn’t expect it to taste this… deep. Something about the earthiness of the mushrooms, the almost-sweet cinnamon, the creamy tang of the feta topping. It’s the kind of dish that makes you pause mid-bite. Made it for my partner and we just kind of sat there quietly for a bit, both chewing, both nodding. It’s that kind of meal.

Recipe Tips

• Soak your mushrooms properly. Don’t rush it. That broth is liquid gold.
• If your sauce tastes flat, add a pinch more salt and a tiny splash of vinegar. It wakes it up.
• Burn your aubergines a bit. Those charred bits are magic.
• Don’t over-blend the creamy layer. It should pour, not plop.
• Serve it with something bright—a lemony salad or quick pickled cucumbers.

How To Store This Jamie Oliver Vegan Moussaka

• At Room Temperature: Let it cool down, obviously. Then fridge it. No more than two hours out.
• In the Fridge: Tupperware or wrap it well. Keeps for about four days. Maybe five if you’re lucky.
• In the Freezer: Wrap it tight. Plastic, then foil. Label it. Don’t leave it for more than three months. It deserves better.
• Reheating: Oven is best. 180°C, cover with foil, about half an hour. Microwaving works too—just don’t nuke it. Medium power. A skillet with a lid also does the trick for a single portion.

Let’s Answer a Few Questions!

Can I use fresh mushrooms instead of dried?
You can. But you’ll lose that funky, dark mushroom depth. Try shiitake or portobello for something close.

No red wine vinegar on hand?
Apple cider vinegar will do. Balsamic works too, though it leans sweet.

Can I make parts ahead?
Yes. Sauce and topping can sit in the fridge overnight. Just assemble when you’re ready to bake.

What if it looks too dry while baking?
Pour over a splash of almond milk or water. Don’t panic.

Nutrition Facts (per serving)

• Calories: 311
• Carbs: 40g
• Protein: 14.6g
• Fat: 11.6g
• Sugar: 13.4g
• Fibre: 5.6g
• Sodium: 620mg

Try More Recipes:

• Jamie Oliver Leftover Roast Pork
• Jamie Oliver Mince And Onion Pie
• Jamie Oliver Pork Goulash